Chicken Dumpling Soup

You read that right: grain-free dumplings. It’s easier than you think! And you get to use most of that amazing chicken broth you made in the slow cooker yesterday. Perfect, no? This dish also comes at the perfect time- just after our healthy comfort food class last evening. If this isn’t comfort food at it’s finest, I don’t know what is!

Chicken and Dumpling Soup
Serves 3-4

1 cup blanched almond flour
1/2 cup arrowroot starch
pinch sea salt
pinch black pepper
2 large eggs, beaten

1 tbsp ghee or coconut oil
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried marjoram
1 cup spinach, roughly chopped
4 cups homemade chicken broth
optional: 1-2 cups shredded cooked chicken

To make dumplings:
Whisk together almond flour, arrowroot and a bit of salt and pepper. Whisk in eggs until mixture comes together. Place in very cold fridge or freezer for 15-20 minutes.

Remove mixture from freezer and form into small balls (should make about 6-8). Place on a plate and return to freezer for 10-15 minutes until firm.

Bring a large pot of water to boil. Carefully add firmed dumplings and immediately lower heat to a simmer. Simmer, covered, 15-20 minutes until dumplings have puffed and floated to the top. Using a slotted spoon, add to soup.

To make soup:

1. Heat ghee in a large soup pot. Add onions and garlic and sautee until translucent. Add carrots and celery and cook until softened.

2. Add herbs and stir. Add broth to veggie mixture and bring to a boil. Add chicken to warm. Reduce to a simmer.

3. When dumplings are finished cooking, add to simmering soup. Add spinach and cook until wilted.

4. Season to taste and ladle soup and dumplings into bowls and serve!